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,1 



The Strength 
That Is Stored In Starch 

A Great Food Producer of Human 
Heat and Energy Which 
Nature Generously 
Provides 


By C. HOUSTON GOUDISS 

Food Advisor of The People’s Home Journal; Author of 
"Foods that Will Win the War” and "Making 
the Most of Our Meat Supply”; Food 
Economist of national 
reputation. 



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3 


3 


PRIVATELY PRINTED BY 
THE PEOPLE’S HOME JOURNAL 
NEW YORK 







COPYRIGHT 1921 
F. M. LUPTON, PUBLISHER 
NEW YORK 


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MAR 14 I5J22 


g)CI. A654 929 



A F nature were a shopkeeper whose counters 
teemed with just such a tempting array of things 
as we, when young, found in the candy store, and 
if we who must eat to live were standing like chil¬ 
dren, trying to decide what to buy, she might smile 
at us and say: 

“Well, my dears, if you want to spend your money 
wisely you’ll take a mixture. You’ll put a penny 
in fats for warmth, and another in protein which 
makes muscle; you’ll want carbohydrates to supply 
heat and energy and mineral salts and vitamines for 
regulation.” 

“But what carbohydrate is best to buy?” you might 
ask. And nature, proud of her stock, probably 
would say, “Starch, my child, starch! 

“That’s why I put some of it in every plant food 
I offer to man—because it’s so good for the body. 
That’s why I’ve made it easy to get and cheap.” 

Such a dialogue might well take place between 
nature and man, though the average person seldom 
stops to think about the high part played by starch 
in the sustenance of the race. 













STRENGTH THAT IS STORED IN STARCH 


A Fundamental Food 

To begin with, the very cornerstone of our daily 
food—the loaf of bread, which plays a leading part 
in every meal in every home from hut to White 
House—is a starch food. All cereal grains are 
starch foods, and this most widely diffused of basic 
food substances not only abides in the seed of plants 
as in cereals, but also in the roots, as in cassava; the 
tuber, as in the potato; the fruits, as in the banana; 
the stem, as in celery, rhubarb and sago, and the 
leaves, as in spinach. 

Turn where we may, among plants and vege¬ 
table foods, and we find starch—a really remarkable 
combination of three of the elements which make 
human life possible—a mixture of six parts carbon, 
ten parts hydrogen and five parts oxygen. 

It represents nature’s most wonderful system for 
the storage of nutrition—the storage of food first 
for the seed of the plant to feed upon until the new 
growth is capable of supplying itself; then for the 
plant itself, and finally for man. 

In the daily diet it has played a major role ever 
since the first human being sat down—or stood, as 
the case may have been—to eat his first meal. What¬ 
ever may have been excluded from that prehistoric 
menu, we may be sure starch formed some part of it. 
Whatever has been lacking in the countless quad¬ 
rillions of menus since employed in the feeding of 
the race, it is safe to assmne that starch in some form 
has been served more times than any other one food- 


4 








STRENGTH THAT IS STORED IN STARCH 


stuff—in fact to-day it forms more than two-thirds 
of the daily human diet. 

Our Friend in Armor 

This king of carbohydrates, which supplies so 
large a share of the food-fuel to heat the human 
house and create sufficient energy to run the human 
machinery, comes in a curious package—a granule 
so small as to be indistinguishable to the naked eye. 
These granules are distributed more or less pro¬ 
fusely throughout the vegetable kingdom, and when 
separated from their surroundings, present the ap¬ 
pearance of a glistening white powder. 

Under a powerful microscope this powder is re¬ 
vealed as a heap of variously formed round or oval 
shapes, which differ in size according to their source. 
Each is a waterproof package, the outer covering of 
which is tough and firm, while the inner contents 
consist of an infinite number of atoms. 

Now nature thus protects this element for a most 
excellent reason—nature does nothing without good 
cause. Starch is her chief food provision for the per¬ 
petuation of the vegetable kingdom, so she makes 
sure of a dependable supply by so weather-proofing 
the package as to prevent rain from washing it away! 

Nature’s primary idea in starch production is to 
supply the most perfect chain-system of storage 
warehouses for food ever devised; a system which 
makes man’s most successful attempt in this line 
look like the proverbial thirty cents. When man 
came along he found this system awaiting his need, 


5 






STRENGTH THAT IS STORED IN STARCH 


and he has appropriated it to such an extent that 
today more starch is consumed than any other single 
food element. 

It is the easiest of all to get, for it is found in every 
member of the big vegetable family. This fact, of 
course, makes it the cheapest. But there is some¬ 
thing else about starch—a virtue less known than 
it should be—which justifies the great shopkeeper 
in so highly recommending it. 

Starch Cleanses the Digestive Tract 

Nearly everything we eat has possibilities for 
harming the human body. The best of food cannot 
produce satisfactory results unless properly masti¬ 
cated. The most desirable body fuel will hinder 
rather than help, if eaten in too large quantity; in 
wrong combinations, or at unsuitable hours. Besides 
all this, some foods have a greater tendency than 
others to misbehave in the stomach or intestines, and 
it is one of the wonderful things about food chemis¬ 
try that there are other foods which offset these mis¬ 
chief makers. 

As is well known, continued low heat causes the 
protein foodstuffs to putrefy, and in this process of 
putrefaction are produced some of the deadliest 
poisons known to science. 

But the only change wrought in starch by con¬ 
tinued low heat such as surrounds all food matter 
in the stomach and intestines, is fermentation—and 
whatever damage may be caused by certain liquids 
swallowed after fermentation has given them power 


6 





STRENGTH THAT IS STORED IN STARCH 


to intoxicate, such fermentation as starch undergoes 
in the intestinal tract adds largely to its value by 
giving it power to cleanse and disinfect the alimen¬ 
tary canal. 

Starch itself is not a disinfectant, but when the 
granules ferment they produce an acid which is one 
of the most effective, harmless disinfectants known 
in nature. 

Hostile Inhabitants 

When you stop to consider that the intestines are 
inhabited by more than one hundred and fifty dif¬ 
ferent kinds of germs, each capable of producing its 
own peculiar poison, and that these germs are more 
of a menace dead than alive, you begin to see what 
it means to have a food like starch, which not only 
supplies fuel for heat and energy, but also contrib¬ 
utes a real safety-first element to the diet. 

And when you go a step further and learn that of 
the three hundred trillion germs produced daily in 
the body, more than ninety per cent die daily and 
thus become a hindrance to health, you appreciate 
more fully the value of a palatable, hearty food 
which, in addition to its nutritive power, serves also 
as an effective antidote for the poisons thus gen¬ 
erated. 

That is why we may call starch the most harm¬ 
less of foods, and why a large inclusion of starch in 
the daily diet—especially as supplied by starchy 
vegetables—will go a long way toward keeping 
us sanitary as well as strong. 


7 






STRENGTH THAT IS STORED IN STARCH 


The Importance of Starch Digestion 

The very protection nature has put around these 
packages of starch to keep moisture from destroy¬ 
ing this great store of food for plant, animal and 
man, is one of the main advantages to the last-named 
member of this trinity. For if man were not com¬ 
pelled to break through this wall, the starch gran¬ 
ules would be of small use to him as nutrition and 
would actually create a disturbance in his depart¬ 
ment of the interior. 

When subjected to moist heat at high tempera¬ 
ture, the starch in these granules swells until it rup¬ 
tures the waterproof husk, and after being thus 
cooked in water, forms a white “colloid,” or sort of 
paste. It is this substance which proves easy of 
attack by the digestive juices. 

Ordinary cooking or boiling thus “converts” the 
starch, and as soon as this paste comes in contact 
with the saliva in the mouth, there takes place the 
first stage in the transformation of starch into fruit 
sugar—a process which includes some thirty differ¬ 
ent stages before the full food value of the starch 
has become available to the body. 

The saliva cannot act upon raw starch, and while 
the digestive juices in the stomach are capable of 
conquering it to a certain degree, after a hard fight, 
the burden thus placed upon them is too heavy and 
should be avoided wherever possible. And wherever 
possible, we should so prepare our food as to facili- 


8 




STRENGTH THAT IS STORED IN STARCH 


tate “mouth digestion”—the first step in the long 
process. 

Nature’s reason for converting starch into sugar 
in the body is to provide a circulating rather than a 
stored-up source of heat and energy. Sugar, which 
with starch shares the throne of power in the carbo¬ 
hydrate kingdom, is the “circulating” carbohydrate 
—the soluble form of this necessary food element. 
Starch forms the vast reserve supply of carbo¬ 
hydrate, and all the starch in the foods we eat must 
be converted into sugar and dextrin before it can 
circulate through our bodies to become available as 
energy. 

The Cause of “Starch Indigestion 9 

Just here let me remind the woman who makes 
the menu to be careful to avoid crowding too many 
starch-foods into one meal. 

Excess consumption of any one food element is 
bound to lead to discomfort, if not disaster. In order 
to maintain the body at the highest degree of physi¬ 
cal efficiency it is necessary to properly combine the 
various elements. When we eat too much starch— 
when we make a meal, for instance, chiefly of bread, 
potatoes, rice and tapioca pudding—we are bound 
to suffer some sort of penalty. 

Now, it is a fact that many persons overeat of 
starch. Often they get as much as they need in 
bread alone, yet the snowy loaf is so tempting and 
there are so many other good starch foods, that 


9 





STRENGTH THAT IS STORED IN STARCH 


while the spirit may be willing, the flesh is weak. 
What is the result? 

We call it “starch indigestion,” but that is largely 
a misnomer. The starch is digested, but more than 
is needed is digested and assimilated. Too much of 
this form of energy material is delivered to the hu¬ 
man system. And as you know, too much often is as 
hard to contend with as not enough. 

There is a real form of starch indigestion caused 
by undercooking of bread and cereals. Hence all 
bread should be thoroughly baked, and toast and 
zwieback frequently served. But no one should get 
the wrong idea that starch is a food to be avoided. 
On the contrary, it is a food to be courted, and 
nature emphasizes this at every turn. 

The Prize Quartet 

In the great chain system of starch storehouses 
she has provided, we find four chief starch food 
structures—the cassava, from which tapioca comes; 
the potato, and wheat and rice. As I have said be¬ 
fore, some measure of starch is found in every vege¬ 
table growth, those that mature above ground as 
well as those that fruit below. But in these four 
foodstuffs nature has concentrated her supply of 
this great heat and energy-maker. 

Other cereal grains such as corn, barley, rye, oats 
and buckwheat contain almost as much starch as 
wheat, but the last-named is endowed with certain 
advantages which make it preferable as a bread¬ 
stuff. Other tubers, such as the sweet potato, yam 


10 





STRENGTH THAT IS STORED IN STARCH 


and dasheen, are almost as rich in starch as the 
white potato, but here again nature has equipped 
this particular vegetable with notable advantages. 
Certain fruits, headed by the banana, are worthy of 
mention as starch providers. But the price quartet 
consists of tapioca, the potato, wheat and rice. 

His Highness , Prince Potato 

The great starch food of the north is the potato, 
a vegetable so familiar to so many millions of people 
as to need neither praise nor description. It is the 
starch standby of the north temperate zone, and 
since its introduction to Europe by Sir Walter 
Raleigh in 1586—although it did not come into gen¬ 
eral use there until about the middle of the eighteenth 
century—it has become, next to bread itself, a nutri¬ 
tive standard for nearly half the world. 

So long as there remains the possibility of grow¬ 
ing a potato crop, the human family stands in no 
danger of general famine. And when we stop to 
consider that our vast present-day potato produc¬ 
tion is only a sign of what could be done in this line 
if intensive methods of cultivation were everywhere 
employed, we can see what limitless food possibili¬ 
ties exist in this field alone. 

Bread and potatoes are as much a part of life in 
America and most European countries as air and 
water. But when it comes to the other members of 
this quartet—tapioca and rice—Americans and 
Europeans still have much to learn. 


11 









STRENGTH THAT IS STORED IN STARCH 


Where Cassava is Bread 

It may surprise many a reader to know there are 
hundreds of millions of world dwellers who do not 
eat bread, as we Americans know it. This fact is not 
to be taken as indication of savagery, for these mul¬ 
titudes get from other foodstuffs that which we get 
from bread. 

Chief among such is the cassava plant, which in 
the tropics rivals the sweet potato and the yam, and 
from which is produced the dried starch product 
called tapioca, largely used, but not largely enough, 
in lands where bread and potatoes abound. 

The cassava is a plant that grows to a height of 
eight or ten feet and develops long, thick roots in 
which is stored its starch. It flourishes throughout 
the tropics and is cultivated for food purposes chiefly 
in the northern part of South America, the West 
Indies, West Africa, the East Indian Islands and 
the Malay Peninsula, in all of which lands cassava 
cakes and boiled or baked cassava roots are as com¬ 
mon to the daily diet as bread and potatoes in our 
own country. 

Surprising as it may seem to us, this plant really 
is more important to humanity, so far as starch 
supply is concerned, than the potato, or the wheat 
grain, for more millions depend solely on it for such 
nourishment. 

Tapioca is Pure Starch 

Tapioca is made by heating the starch obtained 
from the roots of the cassava plant, and in company 


12 




STRENGTH THAT IS STORED IN STARCH 


with arrowroot, corn-starch and sago, it ranks high¬ 
est in its percentage of starch content. 

It is virtually pure starch and as such, of course, 
provides a highly concentrated form of heat and 
energy food. When cooked it becomes a translucent 
and most nutritious jelly, an excellent material for 
puddings and also valuable for the thickening of 
soups. The fact that it is reasonable in price and 
easily prepared for the table, and that it supplies a 
most necessary food element in almost pure form 
should largely increase its daily use in the homes 
of this country. 

Many Reasons for Rice 

In the case of rice—a leader among starch foods, 
and one which forms the principal article of diet 
for more than half the people in the world—we 
come to a year-round staple which, because of the 
many ways it can be cooked, served and combined, 
more than matches macaroni as a “summer meat.” 

Like tapioca, rice ranks high among the starch 
foods which contain the lowest percentage of fat— 
and this is a matter of real importance, especially 
when considering hot weather foodstuffs. The 
starch foods which contain the least fat are the most 
easily digested and, of course, the least apt to 
putrefy in the intestines. 

Naturally there is more danger from putrefac¬ 
tion in hot weather than in cold weather—this is one 
of the reasons for widespread prevalence of intes¬ 
tinal troubles during the summer season. 


13 





STRENGTH THAT IS STORED IN STARCH 


There are many dietitians who hold that a menu 
consisting largely of starch foods, fresh fruits and 
green vegetables is the ideal form of hot weather 
health-insurance. 

At the head of the virtues of rice stands this— 
that it is one of the most digestible of all foods. 
Boiled rice is digested in about half an hour, while 
white bread takes three times as long to pass through 
the processes which release its valuable properties 
to body use. 

Rice is a most nutritious food, although in many 
instances we Americans make the mistake of serving 
it as a sort of side dish. Its power of sustenance is 
proved by the strength and endurance of the Chinese 
coolies, Turkish porters and Japanese laborers, for 
whom it is the chief, almost sole, article of diet, and 
who do the hardest kind of work with a minimum 
of fatigue. 

Since it contains almost no cellulose or roughage 
and, as commonly used in the polished form, is de¬ 
ficient in vitamines and mineral salts, its serving 
should always be accompanied by milk and other 
foods which provide these vital elements, and sup¬ 
ply a sufficiency of roughage to facilitate the func¬ 
tions of the intestinal tract. 

Within the past few years much has been said 
about the danger of eating polished rice, and the 
fact that beri-beri, a serious nutritional disease wide¬ 
ly prevalent in the Far East, is caused by excess 
consumption of polished rice and can be cured by 
eating the whole or unpolished grain, has brought 


* 


14 





STRENGTH THAT IS STORED IN STARCH 


about a good deal of discussion on the various types 
of rice, and resulted in some confusion. 

In the course of this discussion, polished, unpol¬ 
ished, white, brown and whole rice have been so 
mixed in the public mind as to necessitate a setting 
in order. 

To begin with, all natural rice varies in shade, 
from white to pinkish white, and differing depths of 
brown, depending on the variety or the nature of 
the soil in which it is grown. These variations in 
color have nothing to do with food value, however. 

Some rice is whitened with talcum, to make it 
more attractive in appearance, and most rice is pol¬ 
ished in order to insure its keeping qualities. This 
polishing process removes the outer covering of 
bran, which supplies the roughage, and the middle 
(aleurone) layer in which are stored the vital ele¬ 
ments. So brown rice is not unpolished rice, but 
merely rice that has not been treated with talcum. 
Yet some manufacturers, willing to profit from false 
pretences, have been advertising brown rice as supe¬ 
rior in food value to the white. Upon this point, 
E. Y. McCollum of Johns Hopkins University, a 
leading food scientist, speaks as follows: 

“There is no reason whatever for whitening rice because 
it keeps just as well without it, but since it is customary to 
wash the grains before cooking, there is no reason for con¬ 
demning it. Brown rice has no superiority over white rice, 
and both have the same dietary properties, and are inferior 
to the unpolished. The latter is not a complete food in 
itself. The rational policy is to continue the use of polished 
rice, since there are good reasons why, when it is to enter 


15 



STRENGTH THAT IS STORED IN STARCH 


commerce, with an uncertainty as to when it will be con¬ 
sumed, it should have the highest possible keeping qualities.” 

We Should Eat More Rice 

We do not make large enough use of rice. Pound 
for pound, it equals the potato as a fuel-food and in 
the whole grain or unpolished form is rich in vita- 
mines. In our American homes it should be more 
frequently employed as a potato substitute, espe¬ 
cially in the late winter and early spring, when old 
potatoes are sprouting and new potatoes are too 
high in price for the average pocket-book. 

As a non-fat-bearing starch food, the pre-emi¬ 
nence of rice is evidenced by the fact that it contains 
only .3 of 1 per cent of fat, while hominy contains 
8.4 per cent, oatmeal 7.2 per cent, and cornmeal 
1.9 per cent. So those who need or desire a diet 
which will supply plenty of heat and energy fuel 
without burdening the body machinery with an ex¬ 
cess of fat will find rice a true and faithful friend. 
As before stated, it must not be depended upon as 
anything like a complete food in itself. A person 
could not maintain health for any great length of 
time on a diet consisting solely of rice, but where 
fruit and fresh vegetables are added, with an occa¬ 
sional modest fat ration, it is quite within the realm 
of possibility to maintain health and strength for an 
indefinite period. 

It would be unfair to conclude this article without 
special mention of corn, which is one of the most 
important among starch foods, and which also con- 


16 




STRENGTH THAT IS STORED IN STARCH 


tains a larger percentage of protein than the food¬ 
stuffs here dealt with. As a food there is none which 
outranks corn for all-round purposes, and the starch 
it supplies forms one of the indispensables in the 
American home, corn-starch being one of the most 
popular and widely used of all forms of starch in 
this country. Of late years the food value of corn 
has become more patent to Europeans, the war hav¬ 
ing taught them many new things concerning its 
worth. 

In every home, everywhere, starch is indispen¬ 
sable. Its place in the diet is as well fixed as that of 
the sun in the sky. Its purpose is provision of heat 
and energy fuel with the smallest probability of 
overstrain on the delicate machinery of the digestive 
tract. We may accept it as evidence of the fact that 
nature desires man to have one foodstuff which, be¬ 
cause of its wide and plentiful distribution, should 
serve as a sort of perpetual defense against star¬ 
vation. 


17 




RECIPES 


Fruit Tapioca Soup 

Wash three cupfuls of red raspberries and one cupful of red cur¬ 
rants. Mash, add one cupful of sugar and let stand one hour. Rub 
through a fine strainer and heat slowly to the boiling point. Add one 
cupful of boiling water and one-quarter cupful of tapioca. Cook until 
clear, remove from the fire and cool. Serve in bouillon cups or glasses 
with shaved ice. Two tablespoonfuls of corn-starch or one and one- 
half tablespoonfuls of arrowroot may be used instead of tapioca if 
desired. Cook in double boiler until transparent. 


Corn-starcli and Apple Croquettes 

Peel, core and chop tart apples to make two cupfuls. Put in a 
saucepan with one tablespoonful each of butter and water and cook 
slowly until soft. Rub through a fine strainer and cook again in a 
double boiler until the pulp is very thick. Mix one-third cupful of 
corn-starch with one-half cupful of cold water and one-eighth tea¬ 
spoonful of salt. Stir into the apple pulp and cook for fifteen min¬ 
utes. Beat in one egg and remove from the fire. Pour into a platter 
rinsed with cold water and set aside to cool. When cold and firm 
take up a small spoonful of the mixture, roll in fine dry bread 
crumbs, then in beaten egg and again in crumbs. Droj) into deep fat 
heated to 390 degrees and fry a golden brown. Drain and serve with 
poultry. One-fourth teaspoonful of cinnamon or one-half teaspoon¬ 
ful of grated lemon peel may be added to the apple pulp if a more 
highly seasoned product is desired. The croquettes may be served 
with lemon sauce for dessert. 


Cream Pie 

Scald three cupfuls of rich milk. Mix six tablespoonfuls of corn¬ 
starch with one-half cupful of sugar and three well beaten eggs. Add 
the scalded milk slowly, stirring constantly. Return to the saucepan 
and cook, stirring constantly until the mixture thickens. Continue 
cooking for ten minutes, stirring occasionally. Remove from the fire, 
stir in two teaspoonfuls of vanilla extract and one-half cupful of 
whipped cream. Cool and pour into a baked pie shell. Chill and 
serve with whipped cream spread over the top. The cream may be 
omitted and the pie sprinkled with powdered sugar or covered with 
a meringue. 


Farina Custard 

Scald one quart of milk and stir in slowly one-half cupful of 
farina, one-half teaspoonful of salt and one-third cupful of sugar. 


IS 


STRENGTH THAT IS STORED IN STARCH 


Cook, stirring constantly, for five minutes, then cook in a double boiler 
for thirty minutes. Remove from the fire, and pour slowly into three 
well beaten eggs. Add two tablespoonfuls of butter and pour the 
mixture into buttered individual custard cups. Place the cups in a 
pan of hot water and bake in a slow oven for thirty minutes or until 
firm. Serve cold, either plain or with any fresh fruit. 

Peaches and Rice 

Wash one cupful of rice and cook for ten minutes in one and one- 
half cupful of boiling water. Add one teaspoonful of salt, one-half 
cupful of sugar and one quart of scalded milk and cook in a double 
boiler until the rice is tender and the milk absorbed. Stir two cup¬ 
fuls of fresh sliced peaches carefully into the rice, cover and cook 
ten minutes. Serve hot or cold with milk or cream. This is an ex¬ 
cellent luncheon dish for warm weather when served with plenty of 
milk and graham bread and butter. 

Arrowroot Blanc Mange 

Scald one quart of milk. Mix one-half cupful of sugar with five 
tablespoonfuls of arrowroot and one-eighth teaspoonful of salt. Add 
two beaten eggs and beat until smooth. Then stir in the scalded 
milk. Cook, stirring constantly until thickened and smooth. Continue 
cooking for ten to fifteen minutes. Pour into a mold rinsed with cold 
water and set aside to cool. Serve cold with whipped cream, or a 
fruit sauce. 

Arrowroot Jelly 

Heat two cupfuls raspberry, strawberry or any fruit juice to the 
boiling point with one cupful of boiling water and enough sugar to 
sweeten. Mix four tablespoonfuls of arrowroot with a little cold 
water and stir into the hot fruit juice. Stir until thickened, then 
continue cooking for twenty minutes, stirring occasionally. Remove 
from fire, pour into small molds rinsed with cold water, and set aside 
to cool. Serve cold with whipped cream and fresh fruit. 

Chocolate Cream Tapioca 

To one quart of scalded milk add one-half cupful of granulated 
tapioca and boil for ten minutes, using a double boiler. Beat the 
yolks of two eggs and mix with one-half cupful of sugar and one- 
fourth teaspoonful of salt. Add to the tapioca mixture two ounces of 
chocolate and when melted stir in the egg mixture. Cook for two or 
three minutes and remove from the fire. Add one teaspoonful of 
vanilla and stir in the well-beaten whites of two eggs until they are 
thoroughly mixed. Chill before serving. 


19 




STRENGTH THAT IS STORED IN STARCH 


Loganberry Tapioca 

Soak for several hours one and one-half cupfuls of loganberries 
in three cupfuls of cold water. Simmer in same water for twenty 
minutes and drain. Dilute the juice with enough boiling water to 
make two cupfuls and heat to the boiling point. Add one teaspoon¬ 
ful of lemon juice, one-half cupful of sugar, and four tablespoonfuls 
of granulated tapioca or one-half cupful of pearl tapioca. Cook until 
the tapioca is clear and then cool slightly. Stir in the loganberries 
very carefully, pour into a glass dish and set aside to cool. Serve 
very cold with milk, cream or whipped cream. 

Fruit Tapioca 

Stir one-half cupful of granulated tapioca into two and one-half 
cupfuls of boiling water. Add one teaspoonful of salt and a one- 
inch stick of cinnamon and cook until clear. Remove from the stove 
and add carefully one tumbler of currant jelly, one cupful of chopped 
figs, one-half cupful of chopped raisins and one-fourth cupful of 
chopped almonds, with sweetening to taste. Cool slightly and serve 
with cream or a custard sauce. 

Pearl tapioca may be substituted for the granulated by allowing 
double the quantity; for example, one-half cupful of pearl tapioca 
instead of one-fourth cupful of granulated. Before cooking, how¬ 
ever, it should be soaked for several hours in cold water or milk. 


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